Monchou Cherry Pie

It was a very dark day in February.

No fun at all, so I baked a pie and we had our private tea party.

Recipe:

Dough

60 gr almonds

4 eggs

125 gr dairy butter soft

90 gr fructose

1 teaspoon vanilla powder

Pinch of salt

100 gr whole wheat flour

1 teaspoon tartar powder

Filling

1 jar of cherry jam (no sugar)

200 gr monchou

4 dl cream

50 gr fructose

Chop the almonds with a mixer. Mix the egg white stiff. Mix the butter with the fructose, vanilla powder, egg yolks and the salt until it’s creamy. Add the almonds, the egg whites and the flour mixed with the tartar powder through the creamy substance.

Grease the tin and add the dough in the tin. Bake it for 25 minutes in a pre-heated oven (150 degrees Celsius). If it’s done let it cool down.

Stir the monchou until it’s soft, add the whipped cream that you mixed with the fructose, through the monchou.

Put the monchou mixture on top of the pie crust and add the cherry jam on top of that.